Prick bottom and side of pie crust with fork. Bake 8 min. or until lightly browned. Meanwhile, cook peppers in large nonstick skillet on medium heat 5 min. or until crisp-tender, stirring occasionally.
Reduce oven temperature to 375°F. Spread peppers onto bottom of pie crust; top with onions, cheese and bacon.
Whisk remaining ingredients until blended; pour over ingredients in pie crust. Place on rimmed baking sheet.
Bake 45 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.
For a delightful brunch idea, serve this quiche with a seasonal fruit salad.
Prepare using MIRACLE WHIP Light Dressing. Or, substitute KRAFT Real Mayo or KRAFT Light Mayo Reduced Fat Mayonnaise for the MIRACLE WHIP.
Substitute 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.) for the frozen pie crust. Line 9-inch pie plate with crust; flute edge. Fill as directed.
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.